Preparation Steps

• In a bowl, mix together the flour, cornstarch, salt, and paprika. Set aside about half of this dry mixture in a separate small bowl. To the remaining flour mixture in the first bowl, gradually whisk in the cold water until a loose batter forms.
• In a separate bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set aside.
• Heat the vegetable oil in a large skillet or wok over medium heat until a drop of water sizzles immediately. Dredge the chicken pieces in the reserved dry flour mixture, then dip them into the batter, allowing excess to drip off. Carefully add the battered chicken pieces to the hot oil. Fry for 2-3 minutes per side until golden brown. Remove the fried chicken from the pan and drain on a paper towel-lined plate. Discard excess oil from the pan, leaving about 1 tablespoon.
• Return the fried chicken to the skillet with the remaining oil. Pour the prepared sauce over the chicken. Add the cashew halves. Stir and cook for about 1 minute, or until the sauce thickens and coats the chicken and cashews, and the aroma of garlic is fragrant. Serve immediately with steamed rice and your favorite vegetables.